Hightail Ranch — Grass-Fed Bison from Camas Prairie, Montana

Camas Prairie, in Western Montana — a 10,000-acre operation. The ranch was originally established in Hot Springs, Montana, but the herd was relocated to Camas Prairie as the operation grew and needed more land. The current operation is in Camas Prairie.

Jon Sepp and Brittany Masters founded Hightail and run the operation. Jon spent his military career testing parachutes; Brittany came from a corporate role in Seattle. Neither came from ranching families — they're first-generation ranchers who built Hightail from scratch. Hightail is veteran-owned and woman-owned.

Yes — both. Hightail's bison are 100% grass-fed and grass-finished. They eat no grain of any kind. They're raised without added hormones, without antibiotics, and without vaccines. Hightail is certified by the American Grassfed Association (AGA), the standard we look for when evaluating any grass-fed claim.

It's Hightail's term for how they raise their herd. Outside of seasonal pasture moves for rotational grazing and one annual run through the corrals to tag and health-check the animals, the herd is left alone. No daily handling, no confinement, no routine interventions. The bison live as much like wild bison as a managed herd can. It's better for the animals, better for the meat, and the simplest explanation of why Hightail's product tastes the way it does.

Bison runs leaner than beef, with a deeper, slightly more mineral flavor. It cooks faster — about 30% faster across most cuts — and has a tighter margin for overcooking, especially past medium. Nutritionally, bison delivers more protein per ounce than beef and less fat. Members who like their steaks medium-rare and care about a clean finish almost always prefer bison once they've tried it cooked correctly.

Three things, mostly. First, Hightail is a single ranch — every cut comes from one herd in one place, raised by the same family. Many bison brands aggregate from multiple farms or finish on grain; Hightail doesn't. Second, the no-vaccines claim is stronger than most premium bison brands make. Third, the AGA certification is independent verification — anyone can claim grass-fed, but AGA certified means the claim has been audited. For us, that's the standard.

Hightail harvests in batches, not on a continuous schedule. The 24–28 oz and 32–40 oz tomahawks, the ground bison, the NY strip, the filet, and the osso bucco are stocked regularly — typically available year-round with occasional gaps between harvests. The 48–55 oz trophy tomahawk is limited to five per harvest and sells out within days when it drops. Join the back-in-stock list on any product page for restock notifications.

Frozen, in insulated coolers with dry ice. 1–3 day handling and 1–3 day transit nationwide. Shipping is calculated at checkout and you'll see the cost before you confirm. Larger orders may ship in multiple coolers.

Because the petite size is the feature. A 4 oz filet cooks more evenly than an 8 oz one — at petite size the pan sear finishes the cook completely without needing the oven, which means better edge-to-center doneness. The smaller portion also makes the filet work as a pairing or as part of a plate rather than the entire centerpiece. And the lower price point makes the most premium cut of bison accessible — it stops being a once-a-year cut and starts being a Tuesday-night option. Order two for a serious filet dinner, one to pair with another protein.

Hightail is a partner ranch on the Valor marketplace. The ranch raises and harvests the bison; Valor handles the marketplace, the membership economics, the customer relationship, and the editorial work that helps cooks get the most out of every cut. We don't put a ranch on Valor unless we'd buy from them ourselves. Hightail cleared that bar by a wide margin — and the partnership is built on the standard staying that way.